I last saw Melissa Aellen down in Maryland last fall, but just recently ran into her at Paul Vineyards wine Summit in Maryland at Boordy Vineyards. While there she was kind enough to walk me through three new wines from their recent Simple Theory releases. Simple Theory’s estate vineyard is located in Maryland’s Linganore AVA, within the rolling hills of the Piedmont Plateau.
Simple Theory Rosé Chambourcin 2024 (only available to Theory Society members) is a
100% Chambourcin, fermented in stianless steel, and aged in stainless steel for five months. It was a lovely zippy rose, with big strawberry and cherry flavors, a big touch of green melon and terrific acidity with a hint of lime. A big, bold spicy Rose great for dipping or to have with meat or fish. Terrific wine.
Simple Theory Barbera 2022 is made from 100% estate Barbera, and was fermented in stainless steel with 8 days extended maceration. It was then aged 15 months in equal parts new and third-year French oak. This was a jammy red. Red fruits like red raspberry and cherry with touches of bramble. There's also some lovely notes from the oak, some nice tannins and spice. Complex and layered, the cherry lasts a long time on the palate. Nuanced. An exceptional wine!
Simple Theory Petit Verdot 2022 is 100% estate Petit Verdot, fermented in stainless steel, with no extended maceration. The wine was then aged for 10 months in equal parts new and third-year French oak. This is an opulent Petit Verdot, purple ink in color, this is highlighted by big, deep, jammy dark stewed fruit - cherry, blackberry, prune, with hints of spice, and nice tannins. Terrific structure. Layers. Great complexity, and nicely balanced. The fruit lasts and lasts. A terrific wine.